Ingredients
- 2 cans white crabmeat, about 170 g each, drained and patted dry with paper towel
- 250 g skinless white fish fillets, such as cod or haddock, cut into chunks
- 1 tablespoon Thai red curry paste
- 1 fresh kaffir lime leaf
- 2 tablespoons chopped fresh coriander
- 1/2 teaspoon caster sugar
- 1 egg, beaten
- 2 carrots, finely chopped
- 1/2 long cucumber, finely chopped
- 4 spring onions, finely chopped
- 2 tablespoons peanut or sunflower oil for frying
- salt
- 3 tablespoons white wine or cider vinegar
- 1/4 cup (55g) caster sugar
- 1 tablespoon fish sauce
- 1 fresh red chilli, seeded and finely chopped
- lime wedges
- sprigs of fresh coriander
Preparation
- Place the crabmeat and white fish in a food processor or blender and process until mixed.
- Add the red curry paste, kaffir lime leaf, chopped coriander, sugar, a pinch of salt and the egg. Process again to mix.
- Divide the mixture into 12 even-sized pieces. Roll each one into a ball, then flatten to make a small cake.
- Refrigerate while making the dipping sauce.
- Gently heat the vinegar, sugar, fish sauce and 2 tablespoons water in a small pan until the sugar dissolves.
- Boil for 2–3 minutes or until syrupy, then remove from the heat and allow to cool before adding the chopped chilli.
- Mix together the carrots, cucumber and spring onions in a serving bowl or in 4 small individual dishes.
- Heat the oil in a large non-stick frying pan.
- Fry the crab cakes for 2–3 minutes on each side or until golden and cooked through.
- Drain on paper towel.
- Serve garnished with lime wedges and sprigs of coriander, with the dipping sauce and the carrot and cucumber salad.